This roasted ratatouille pasta recipe is the perfect dish to make when you have a large harvest of vegetables from the garden. It can be adapted to suit your taste and availability, and comes together easily for a delicious dinner.
My parents had a huge garden growing up. I'd say it was somewhere in the range of 20 ft by 50 ft. They grew all kinds of vegetables and come mid-summer there was more than they could use.
One of the recipes I remember is when my mother would make a chunky spaghetti sauce with garden fresh tomatoes, zucchini, onions, and other vegetables. She would also make a traditional ratatouille side dish from her garden harvest.
I thought it would be a good idea to marry these two ideas and create a ratatouille pasta. And though she made her recipes on the stovetop I decided to roast the vegetable for a slightly different flavor.
As you might with any roasted vegetable everything starts with a nice coating of olive oil and some salt and pepper.
After about an hour in a hot oven, the vegetables are soft and juicy.
Other Vegetables You Can Use
- Summer squash or other interesting zucchini like Bianco di Trieste
- Different types of tomatoes including low acid yellow or orange tomatoes.
- Peppers including sweet bell pepper, hot peppers or semi-hot like poblanos.
I did add a little pasta water to the mix just to make sure that the overall dish wasn't dry, however, you can decide for yourself.
For this roasted ratatouille pasta recipe, I used spaghetti rigati. It's a long noodle with ridges to help hold the sauce. However, I know that this dish would taste good with just about any type of pasta noodle you prefer.
- 1 pound spaghetti rigati
- 1 eggplant peeled and diced
- 1 large zucchini diced
- 1 medium sweet onion diced
- 2 cups grape tomatoes
- 4 cloves of garlic
- 1/4 cup olive oil
- 2 tablespoons of fresh basil chopped
- salt and pepper
- pinch of red pepper flakes (optional)
- Parmesan cheese for the table
- Toss eggplant, zucchini, onions, tomatoes, and garlic cloves with olive oil and salt and pepper.
- Arrange all vegetables on a greased baking sheet and bake in the oven for 1 hour at 375 degrees.
- Remove vegetables and cook the pasta.
- Drain pasta but retain some of the pasta water for the dish, about 1/2 cup.
- Mix the pasta, basil, red pepper flakes, and vegetables together with the pasta water and mix well.
- Serve with lots of freshly grated Parmesan cheese.
Red pepper flakes are optional.
You can use different cheeses when serving such as Romano or Asiago.
You can use any kind of pasta you like short or long.
You can use other vegetables such as yellow summer squash, bell peppers etc..
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 264Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 1mgSodium: 81mgCarbohydrates: 39gFiber: 5gSugar: 8gProtein: 6g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.